Why use a spiral mixer for pizza dough?

For many pizza restaurants, spiral mixers are the key piece of equipment that helps them make great dough — particularly for high-hydration, long-fermentation recipes.

Whereas planetary mixers have a dough hook that rotates to mix the dough, spiral mixers have a fixed spiral hook with a bowl that rotates in both directions. This mixing action minimizes heat and creates a uniform dough, essentially mimicking hand kneading.

Benefits of spiral mixers

Spiral mixers build gluten in the dough by gradually elongating gluten strands and reducing oxidation. The result is a smooth dough with good elasticity and improved hydration absorption. A spiral mixer’s mixing action also keeps the dough at a lower temperature, typically 72 to 80°F (22 to 26°C). The low temperature prevents weakening of the yeast that can lead to premature fermentation and a sticky dough.

Other benefits to spiral mixers include:

• High production efficiency

• Low energy consumption

• Quiet operation

• Durable mechanical design

• Simple to clean and maintain

Types of pizza dough

Restaurants that use spiral mixers need only limited ingredients for their dough: flour, water, yeast and salt. There is no need to add oil, sugar or dough conditioners, which is often the case with planetary mixers that have more aggressive mixing action.

Hobart spiral mixers can handle a range of dough hydration (the ratio of water to flour) and are well suited for a variety of doughs.

• Neapolitan dough has a hydration range of 55 to 62% and needs to be mixed for approximately 12 to 18 minutes. It is baked at 800 to 900°F in a wood-fired oven for 60 to 90 seconds to create a thin, soft crust with an airy edge that often has charred marks. Neapolitan pizza crust tends to be more elastic than other types.

• Roman-style dough has between 70 to 85% hydration range and requires between 18 to 25 minutes of mixing. It is typically baked at 450 to 570°F for 12 to 20 minutes. The result is a baked dough that has a crisp bottom and an airier interior, typically with holes.

• Focaccia dough, which can be used as a pizza crust as well as for sandwiches, also has a high hydration range of 70 to 85% and should be mixed for 8 to 15 minutes, depending on the batch size. The thickness of the dough determines the temperature and bake time, which can range from 425 to 475° F for 15 to 30 minutes. The baked dough is well browned with a moist inside.

A spiral mixer can also be used for classic pizza dough with a lower hydration range of 65 to 75% and still yield good results.

How to mix dough with spiral mixers

Regardless of the dough, operators need to follow these specific steps when adding ingredients to commercial spiral mixers:

1. Dissolve the salt in the cool water.

2. Mix in approximately 10% of the flour.

3. Add the yeast and the remaining flour.

It is important to avoid over-mixing and overloading of the mixer bowl, so operators should always follow a capacity chart for their spiral mixer. 

Frequently Asked Questions

Can a spiral mixer be used for low-hydration dough? 

Yes. Spiral mixers can be used for low-hydration dough, like pretzels and bagels, at lower speeds to start the mixing process and incorporate ingredients. Monitor the temperature and use cold water, if necessary, as the lower hydration can generate heat.  

What’s the difference between using a planetary mixer vs spiral mixer for dough? 

A planetary mixer tends to mix more aggressively than a spiral mixer, which can create more friction, resulting in more heat and premature yeast activation. They tend to be used for heavy dough. Spiral mixers offer more of a kneading action during mixing and mix more gently.  

Can a spiral mixer be used for smaller batches of dough? 

Yes. A Hobart spiral mixer can typically mix dough that is 10 to 12% of the bowl capacity, since the bowl rotates in both directions and can still incorporate ingredients in smaller batches.  

About the Author

Carolyn Bilger is the marketing director for Hobart – Food Preparation Products. She has been with Hobart since 2015 and sets the strategy for marketing and new product development for the full line of Hobart food preparation equipment. See all her blogs here.